Cheesy Shredded Chicken Enchilada Bake (Print version)

Comforting Tex-Mex casserole with tender chicken, enchilada sauce, and melted cheese layers

# What you'll need:

→ Chicken & Protein

01 - 3 cups cooked, shredded chicken (rotisserie or poached)

→ Sauce & Seasonings

02 - 2 cups red enchilada sauce
03 - 1 tsp ground cumin
04 - 1 tsp chili powder
05 - 1/2 tsp garlic powder
06 - Salt and pepper, to taste

→ Vegetables & Beans

07 - 1 cup canned black beans, drained and rinsed
08 - 1 cup corn kernels
09 - 1 small red onion, finely diced

→ Tortillas & Cheese

10 - 8 small flour or corn tortillas
11 - 2 cups shredded Mexican cheese blend

→ Toppings

12 - 1/4 cup sliced black olives
13 - 2 tbsp chopped fresh cilantro
14 - 1/2 cup sliced green onions
15 - 1 medium avocado, sliced
16 - Sour cream, for serving
17 - Lime wedges, for serving

# Method:

01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish with cooking spray or a small amount of oil.
02 - In a large mixing bowl, combine shredded chicken, 1 cup enchilada sauce, black beans, corn, diced red onion, cumin, chili powder, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are evenly distributed.
03 - Spread 1/2 cup of enchilada sauce evenly across the bottom of the prepared baking dish.
04 - Arrange four tortillas over the sauce, overlapping slightly and tearing as necessary to completely cover the bottom of the dish.
05 - Distribute half of the chicken mixture evenly over the tortillas. Sprinkle with 2/3 cup of shredded Mexican cheese blend.
06 - Place another layer of tortillas over the cheese. Top with remaining chicken mixture and another 2/3 cup of shredded cheese.
07 - Arrange the final tortilla layer on top. Pour the remaining 1/2 cup enchilada sauce evenly over the surface. Top with remaining cheese and sliced black olives if desired.
08 - Cover the baking dish tightly with aluminum foil. Bake for 20 minutes to allow flavors to meld and ingredients to heat through.
09 - Remove foil and continue baking for an additional 10 minutes, or until cheese is bubbly and lightly golden brown on top.
10 - Let the casserole rest for 5 minutes before serving. Garnish with fresh cilantro, sliced green onions, avocado, sour cream, and lime wedges as desired.

# Expert advice:

01 -
  • It feeds a crowd without requiring any fancy techniques or special equipment beyond a standard baking dish
  • The leftovers somehow taste even better the next day, making it perfect for meal prep
  • You can customize the spice level and toppings to suit everyone at the table
02 -
  • Letting the casserole rest for those five minutes before cutting is crucial, otherwise the layers slide apart when you serve it
  • The tortillas will soften as they bake, so if you prefer some texture, briefly toast them in a dry pan before layering
03 -
  • Warm your tortillas in the microwave for 30 seconds before layering to prevent cracking
  • Use a mix of cheddar and Monterey Jack rather than pre-shredded Mexican blend for the best melt

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